Traveling Across

Broccoli Cashew Salad

Home >> Recipes >> Salad Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


6 cups broccoli florets
2 medium tomatoes (cut up into 2 inch chunks)
3 tablespoons red onion (chopped)
1 can 2 ounces sliced ripe olives (drained)
1 cup mayonnaise
1 tablespoon soy sauce
2 tablespoons lemon juice
teaspoon seasoned salt
1/8 teaspoon pepper
2 cup cashews
lettuce leaves


Place the broccoli in a saucepan with a small amount of water. Cover and cook for 5-8 minutes or until crispy but tender. Rinse in cold water; drain and place in a large bowl. Add tomatoes, onion, and olives; toss. In a small bowl, combine mayonnaise, soy sauce, lemon juice, seasoned salt, and pepper; mix well. Add to broccoli mixture and toss to coat. Stir in cashews.

Serve on lettuce.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.